Eau-de-vie is unaged fruit brandy in the French tradition poire Williams, framboise, kirsch (cherry), quetsch (damson plum), mirabelle (yellow plum), myrtille, and dozens of regional variations. The spirit is distilled to capture the fruit's aromatic character in pure form: no oak ageing, no colouring, ideally no additions. Traditional production in Alsace, the Black Forest, and the Alpine regions uses copper pot stills and local fruit; the best examples are minimally handled and bottled young.

Bouchon draws primarily from Massenez (Alsace), one of the leading Alsatian houses for fruit brandy and a supplier to serious bar programmes in France. Their range covers the full Alsatian roster alongside some more unusual varieties. On-premise use: digestif service, high-concept cocktail work, and pairing with pastry courses.